Corned beef and red cabbage sandwich

This classic combo gives your midweek sandwiches a deluxe touch.

  • 6 hrs 20 mins cooking
  • Serves 8
  • Print
Ban uninspiring fillings and tuck in to these fancy creations, guaranteed to make you the envy of the office.


  • 1 cup (250ml) red wine vinegar
  • ¼ cup (55g) brown sugar
  • 1 teaspoon sea salt flakes
  • freshly ground black pepper
  • 1 kilogram piece corned silverside
  • ¼ medium red cabbage (225g), sliced thinly
  • 16 slices seeded rye bread (720g)
  • 80 grams butter, softened
  • 8 slices swiss cheese (160g)


  • 1
    Preheat slow cooker on high.
  • 2
    Combine vinegar, 1½ cups (375ml) water, the sugar, salt and pepper in slow cooker. Place beef in centre of cooker, fat-side up; arrange cabbage around beef. Cook, covered, for 6 hours. Transfer beef to a large plate or tray; rest for 10 minutes then cut into thin slices. Drain cabbage.
  • 3
    Meanwhile, just before serving, heat oven grill on high. Spread bread slices with softened butter; grill for 1 minute on each side. Top half the bread slices with cheese; grill for 1 minute or until melted. Divide sliced corned beef among melted cheese toasts, then top with cabbage and remaining bread slices.
  • 4
    Serve sandwiches straight away.

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